1912. 
THE KU RAI> NKW-YO^^Sc? 
371 
The Rural Patterns. 
The first group shows some useful 
house dresses and dressing sacques. No. 
6914, house dress with four-gored skirt. 
The medium size will require 7 yards of 
material 27 inches wide with 34 yard for 
the trimming. The pattern is cut in 
sizes from 34 to 42 bust. No. 7036, semi¬ 
princess gown. The medium size will 
require 7 yards of material 27 inches 
wide with Y& yard for belt and trimming. 
The pattern is cut in sizes from 34 to 44 
bust. No. 6727, house gown or nurses’ 
costume. The skirt is gored. The 
medium size will require 7*4 yards 
of material 27 inches wide. The 
pattern is cut in sizes from 34 to 46 
bust. No. 6580, breakfast jacket. It 
can be made with either square or high 
neck and with short or long sleeves. The 
medium size will require 4 yards of ma¬ 
terial 27 inches wide with 234 yards of 
beading for the trimming. The pattern 
is cut in sizes from 34 to 44 bust. No. 
6907, house jacket with peplum and body 
and sleeves in one. The medium size 
will require 3 yards of material 27 inches 
wide with 5 yards of banding. The pat¬ 
tern is cut in sizes from 34 to 42 bust. 
Price of each pattern 10 cents. 
Another group shows some attractive 
and serviceable aprons. No. 6922, work 
apron. It is made with sleeves in rag- 
lan style that are extended to the neck 
edge. The medium size will require 5 
yards of material 27 inches wide. No. 
7193, work apron with body and sleeves 
in one. The medium size requires 4^4 
yards of material 27 inches wide. No. 
7088, work apron. The medium size will 
require 7 yards of material 27 inches 
wide. All these aprons are cut in three 
sizes, 34 or 36, 38 or 40, 42 or 44 bust. 
No. 7235, girl’s yoke apron. A pretty 
little model that is simply full below a 
square yoke. It can be made with or 
without sleeves and with high or square 
neck. The 8 year size will require 4)4 
yards of material 27 inches wide. The 
pattern is cut in sizes from 6 to 10 years 
of age. No. 7143, child’s apron. It can 
be made as illustrated or with high neck 
and long sleeves. The 6 year size will 
require 2)4 yards of material 27 inches 
wide with j4 yard for the trimming. 
The pattern is cut in sizes from 2 to 8 
years of age. Price of each pattern 10 
cents. 
Coffee Cake. 
Can you give me the rule for making 
coffee cakes, such as one can buy at any, 
or some at least, bake shops in New York 
City? I have never eaten them any other 
place. l. M. 
The ordinary coffee cake of commerce 
is a raised sweet dough, baked so it is 
about two inches thick, the top covered 
with rich brown crumbs. Perhaps it is 
this crumbly covering that interests the 
inquirer, so we will give recipe for it. 
Then there is the coffee ring of raised 
dough twisted into a ring; this contains 
currants and raisins, and is finished with 
sugar icing. French coffee cake is a flat 
round cake containing currants, raisins 
and candied peel, and covered with a 
sugar icing containing nuts. Berlin 
coffee cake is a rich dough containing 
fruit and almonds, covered with almond 
icing. Vienna stoilen is like an ordinary 
coffee cake made in a long roll folded 
over down the middle, while form cake 
is a rich raised dough baked in a round 
tin with a hole through the middle. 
These cakes are very good, and we 
think American housekeepers would do 
well to make more of them. 
German Coffee Cake.—Take enough 
dough after it is mixed for one loaf 
and add one egg, shortening half the 
size of an egg and one-half cupful of 
sugar. Mix thoroughly through the 
dough and add flour enough to roll out 
an inch thick; let rise. Moisten the top 
of the cake with a little milk and water, 
then sprinkle on crumb covering made 
by mixing together one cup sugar, one- 
half cup butter and one-half cup flour. 
Rub this together so it is flaky, spread 
over cake, and sprinkle with a little cin¬ 
namon. Another crumb covering is 
made by mixing together one-half pound 
sugar, one-half pound flour, one-half 
pound melted butter and two ounces 
shredded almonds. 
Bohemian Butter Kuchen.—Dissolve 
one cake of dry yeast in a half cup of 
warm milk; then add another cup of 
warm milk, one and one-half cups of 
flour, one-half teaspoon of salt and beat 
to a smooth batter; let rise till very 
light. Cream together half a cup of 
butter, half a cup of sugar, two eggs 
and the grated rind of a lemon. Add 
this to the sponge and enough flour to 
make a soft dough. Let rise again to 
double its size; divide into three parts 
(handle as little as possible). Put each 
part in a shallow buttered pan and let 
rise again to double its height. Pout- 
over each two tablespoonfuls melted but¬ 
ter, sprinkle with three tablespoonfuls of 
sugar and a little cinnamon. Bake 25 
minutes. 
Zimmet-Kuchen.—Two cupfuls of 
bread sponge, one egg, half a cupful of 
sugar, butter the size of a walnut, one 
cupful of warm water. Mix these ingre¬ 
dients together and make a dough not 
quite as stiff as for bread. Let it rise 
well, roll out one-half inch thick, let it 
rise again until quite light. Spread the 
dough thinly and evenly in a long shal¬ 
low tin. Cover with an egg beaten with 
a tablespoonful of sugar and sprinkle 
liberally with powdered cinnamon and 
granulated sugar. The ingredients on 
the kuchen will melt and run together 
into a delicious candied top. Serve by 
cutting into strips-one inch wide. 
Dutch Cake.—Take two pounds of 
raised bread dough, one pint of sugar, 
half a cupful of butter (or more if it is 
to be made quite rich), half a nutmeg 
grated, one teaspoonful of cinnamon 
and a pound ot large raisins. Mix well 
and put in a greased pan. Let it rise 
about three-quarters of an hour, or until 
the loaf is nearly double its original size, 
and bake in a moderate oven. This is 
very good when fresh; if we wish to 
make it richer we use an egg, which is 
mixed in with the butter. Using cur¬ 
rants instead of raisins, we have the 
English currant loaf. The same recipe 
makes very nice buns. 
Pea Coal for Domestic Use. 
About eight years ago, when we 
started housekeeping, I ordered two 
tons of nut coal at $6.50 per ton, and 
after we had used some of it I heard 
from a neighbor that I could get pea 
coal at $3.75 per ton if I carted it my¬ 
self, so I bought a load of it, and we 
compared the two sizes, but could not 
see the least difference in the amount 
of coal used nor in the heat given out. 
Since that we have never, used anything i 
but pea coal. The highest price I ever 
paid for it was $4.25 this Winter, only 
$3.75 carting it myself. I believe if the 
draft is poor it might be that pea coal 
would not burn so well as a larger size, 
but we have very good draft in our 
chimneys, and we have kept the fire for 
a month or more at a time. I have not 
seen a range or stove with a grate so 
open that pea coal could not be used in 
it. When a fire is first made a few coals 
may fall through, but as soon as you 
have a good bed of hot coals they will 
not fall through. We have a duplex 
grate in the kitchen range and common 
flat grates in the stoves used for heating 
the other rooms. The fire is made up 
the same as with other sizes of coal, and 
if the draft is not very strong the fire 
should never be stirred, but always raked 
from below. Stirring the fire will pack 
the coals and then they will not burn so 
well. By watching the fire how it burns 
during the day one can soon find out 
just how to set the dampers in order to 
keep the fire all night, f. d. Johnson. 
Brown Bread Without Yeast. 
On page 242 Mrs. D. A. S. asks for 
recipe for brown bread baked without 
yeast. I send one I have used for more 
than 50 years: Five cups meal, two of 
flour, five cups sweet milk, one of sour, 
one cup molasses, one tablespoonful of 
soda, one tablespoonful of salt. Bake in 
one loaf 1)4 hour- MRS . MA ry f. dougan. 
In reply to request for recipe for 
brown bread baked and without yeast, 
I have pleasure in sending the following 
from a cook-book compiled by Mrs. 
Black, lecturer in a school of cookery 
in Glasgow, Scotland, “the land o’ 
cakes”: One pound whole wheat flour, 
one-quarter pound white flour, one-half 
teaspoonful salt, one small teaspoonful 
soda, one-quarter teaspoonful tartaric 
acid, one teaspoonful sugar, one tea¬ 
spoonful butter, and about one breakfast 
cupful of milk and water. Crumble but¬ 
ter amongst the dry ingredients and mix 
them into a paste with the liquid. It 
should be just wet, nothing more. Put 
into pan, smooth the top and put im¬ 
mediately into moderate oven, bake 
about three-quarters of an hour. A E F 
Three cups graham flour, one cup 
wheat flour, one cup molasses, one tea¬ 
spoonful salt and soda each, and one 
pint of sour or buttermilk. Sift graham 
flour first, then add wheat flour and soda 
and salt and sift together. Bake in a 
loaf tin in a moderate oven about an 
hour. This should be moist and quite 
sweet. mrs. j. j. k. 
Canning at Home 
The Industry 
of the Future 
Canning at home, as 
an industry, is now 
recommended by 
the United States 
Department of Ag- 
r iculture,and by_ 
every Experiment Station and State University 
in the Union. It is only a matter of a few years 
when home canning outfits.will become as pop¬ 
ular in the farming and fruit raising districts as 
the cream separator now is in the dairy districts. 
Millions of Dollars Worth of Fruits 
and Vegetables Annually Wasted 
caused by poor markets and insufficient ship¬ 
ping facilities. Fruits of all kinds—corn, peas, 
string beans, pumpkins, tomatoes, fish, pork 
and beans, etc., etc., can be canned as easily 
as cooking eggs or boiling potatoes, if you have 
the right apparatus, in either glass jars or tin 
cans. These outfits are the regulation STKAM PRESSURE 
BOILERS with safoty valve, steam gauge, etc., same as 
are used in every modern canning factory in the world, 
only made in smaller sizes to bo used on the kitchon 
rango or in any convenient shed or building. Complete 
Homo Outfit rotails at $15; Hotel size, $25; small Factory 
sizes. $100 and $200. 
Jobbers Wanted 
We want representatives in 
every village, ccunty and 
state in the Union to sell 
theso boilers, either direct to 
farmers and orchardists, or 
to act as jobbers for 
larger territory. Our 
book, “Secrsli of 
tho Canning Busi¬ 
ness,” is sent free. 
Northwestern Steel 
& Iron Works 
608 SPRING STREET 
EAU CLAIRE, WIS. 
Dealers 
■ ur' Protect Your Papers 
from fire and meddlers by keeping them in 
I the flro-retarding, tempered stoel, spring locked 
HOME SAFE DEPOSIT BOX 
^Perfect for Insurance Policies, deeds, legal papers. 
— etc. Inside dimensions. 5Xxllx2X inches. Hand¬ 
some ebony finish. Two keys. Satisfaction guaranteed or 
money refunded. Ask your dealer. Sent prepaid for $ 1 . 00 . 
THE STANDARD STAMPING CO., 07 Main St, Marysville, Ohio 
Anty Drudge describes wonders of the age 
Farmer’s wife—“Well, I do declare! There goes one of 
those machines flying like a bird. This is surely a 
wonderful age.. What will they be doing next?” 
Anty Drudge—“This certainly is a wonderful age. First, 
Fels-Naptha Soap banishes the drudgery of wash 
day, and now man has mastered the air.” 
On Monday the farmer’s wife has a 
hearty midday meal to get, just as she does 
on other days. She has all her regular 
work to do, too. If she does her washing 
the way her mother and grandmother did 
it, she is going to be tired out, hot and 
cross long before her work is done. 
But if she once does her washing in the 
new way -the work-saving, back-saving, 
temper-saving way—the Fels-Naptha way, 
then she will never again try any other way.- 
Instead of a hot fire to tend and a heavy 
boiler to lift, she puts the clothes to soak in 
cool or lukewarm water; in a little while she 
rubs them lightly, rinses and hangs them out. 
Half the time; half the trouble; better re¬ 
sults. Get a cake at your grocer’s and follow 
directions on the red and green wrapper. 
For full particulars, write Fels-Naptha, Philadelphia 
